3.06.2006

Split Pea Soup & Buttery Pan Rolls


(This is a recipe from Rodale's Basic Natural Foods Cookbook that I have changed. This is my adapted version!)

Split Pea Soup

2 c. dried split peas
2 smoked pork hocks
10 c. cold water
1/2 chopped Walla Walla Sweet Onion

1 c. diced celery
2 c. finely diced carrots
2 Tbsp. vegetable oil
pepper, to taste
1 1/2 tsp. Kosher salt, or salt to taste

Place split peas, pork hocks and water in a 4-quart heavy-bottom soup pot. Bring to a boil over medium heat. (This took me quite a while because I did it without the lid on). Reduce heat to low, cover and simmer (I did this slowly and it took 2 hrs.)

Meanwhile, saute onions, celery, carrots in oil until carmelized. Stir into soup. Simmer, covered for 1 1/2 hrs., or until split peas are very tender. (I found that I had to simmer the soup an additional 2 hrs. with lid off to reduce and thicken the soup. Otherwise, it was too runny for my taste.) Season with pepper during last hour of cooking.

Remove pork hocks and cut meat from them (you won't get much). Return chopped pork to soup. Garnish with fresh parsley if desired. This took a total of 4-4 1/2 hrs. to get soup reduced and thickened properly. Serves 6-8

*This soup is nice and thick if you are willing to spend a few hours reducing it. It doesn't have much meat in it so add smoked ham if desired.

Buttery Pan Rolls

2 pkg. dry yeast or 4 1/2 tsp.

1/2 c. warm water (110 degrees)

4 1/2 c. bread flour

1/4 c. sugar

1 tsp. Kosher salt

1 c. + 2 Tbsp. melted butter

1 egg

1 c. warm milk (110 degrees)

Dissolve yeast in water. Stand until bubbly - about 15 min. Stir together 2 c. flour, sugar and salt. Add 6 Tbsp. melted butter, egg, milk and yeast mix. In an electric mixer beat 5 min. Gradually beat in 2 1/2 c. flour. Cover and let rise 45 min. in warm oven with towel over the bowl.

Pour 1/2 of remaining butter in 9x13 in. stoneware baking pan. Drop dough by spoonfulls - about 15 rolls. Drizzle remaining butter over the top. Let rise 30 min. in warm oven with towel over the top.

Bake @ 425 degrees for 12-17 min.

*This recipe was given to me by Mamasita. You could make this with no extra butter in the bottom of the 9x13 in. pan or w/ half the amount. It is very fattening so do not attempt if you are on a diet!!

Question of the day: Why are these baby bottles in my dishwasther???

Hint: No, I'm not PREGNANT and I haven't birthed a child in the last five years!!!

6 comments:

Slaverre said...

Your using the baby bottles to mix chemical weapons. Not only is she a good cook, but she can make a mean anthrax! MMM mmm good!

CameraDawktor said...

Wrong...Good try, guess again!

AL said...

Bottles . . . b/c you have a guest that drinks from them?

Slaverre said...

Your running a nuclear waste disposal recyclable container program?

CameraDawktor said...

slaverre- I think you're on a roll and I like your train of thought.

Al- I can't go foolin' no mama's now can I?! I don't have a guest yet, but I soon will be 3 DAYS A WEEK!

J.D.'s Mama is going back to work and I get to cuddle with him every Tues, Wed & Friday. Don't be surprised if my posts turn out to be pretty skimpy those days. My Back-to-the-Future Friday editions may have to turn into Thrs. ones!!

Thanks for playing my little game!

Slaverre said...

I was so close too, damn!